Au Jus - to serve with natural juices.
Jus Lie - natural juices lightly thickened with arrowroot or cornstarch.
Bake - cooking in dry heat.
Braise - a cooking technique that uses dry and moist heat and high temperatures.
Broil - a cooking technique that uses dry heat and high temperature.
Blanch - to partially cook food by immersing in boiling water.
Concasser - skinless, seedless diced tomato.
Dredge - to coat in flour or crumbs.
Degrease - to remove grease ( ex. Removing the fat from the top of a sauce)
Deglaze - to moisten with wine or stock.
Escallop - A small thin slice of meat, fish or poultry.
Ragout - a stew.
Fillet - skinless, boneless piece of fish.
Garnish - to add decorative touches to food.
Grill - a cooking technique taht uses dry heat
  -Falt Solid Surface Grill - used for all types of cooking from pan cakes to stir-frying.
  -Grid Type Grill - only good for meats, fish, poultry and some vegetables.
Mince - to cut in a very small pieces.